-
1
Position rack in center of oven and preheat oven to 350F.
-
2
Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
-
3
Sprinkle turbinado sugar over butter in Bundt pan
-
4
Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
-
5
In mixer, add 1 C softened butter, mix until smooth.
-
6
Add 2 C sugar, mix about 2 minutes.
-
7
Add eggs one at a time, mixing well in between each egg.
-
8
Beat in 1 large egg yolk and vanilla.
-
9
Add flour mixture in 3 additions.
-
10
Alternate flour with adding sour cream in 3 additions.
-
11
Mix in crystallized ginger.
-
12
Spread batter in pan, carefully avoiding mixing in sugar.
-
13
You want the sugar to stay on the outside of the cake, not mix it with the batter.
-
14
Bake until light brown, about 55 minutes.
-
15
Transfer to rack, cool 15 minutes.
-
16
Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
-
17
Place cake plate atop Bundt pan and turn over.
-
18
The cake should fall onto the cake plate.
-
19
Cool completely.
-
20
For strawberries:.
-
21
Combine ginger, water, sugar, and lemon juice in small saucepan.
-
22
Bring to a boil over medium high heat.
-
23
Boil until mixture is reduced, about 4 minutes.
-
24
Remove from heat, cool to room temperature.
-
25
Place hulled and cleaned strawberris into a medium bowl.
-
26
Strain ginger water and pour over the berries.
-
27
Cover and chill at least one hour.
-
28
Cut cake into slices, add berries with syrup.
-
29
Garnish with mint leaf.
